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Sapodilla (Manilkara zapota) is a long-lived, evergreen tree native to the New World tropics. It is also known as Chickoo (also spelled "Chiku") in South Asia.
Sapodilla grows to 30-40 m tall. It is wind-resistant and the bark is rich in a white, gummy latex called chicle. The ornamental leaves are medium green and glossy. They are alternate, elliptic to ovate, 7-15 cm long, with an entire margin. The white flowers are inconspicuous and bell-like, with a six-lobed corolla.
The fruit is a large globose berry, 4-8 cm in diameter and containing 2-10 seeds. It has a fuzzy yellow-brown exterior and resembles a round kiwi fruit. Inside, its flesh is an earthy brown color with a grainy texture akin to that of a well-ripened pear. The seeds are black and could be mistaken for kiwi seeds.
Fruit should be eaten when ripe. If too hard to the touch, bury it in a bag/box of rice and check daily until ripe, when it becomes slightly soft to the touch.
The chikoo trees yield fruit twice a year, however the flowering may continue year round. The fruit has a high latex content and does not ripen until picked. Some are round and some are oval with pointed ends. It is a native of Mexico and was introduced to the Philippines during the Spanish times.
Sapodilla was formerly often known by the invalid name Achras sapota. It is known as Chikoo or Sapota in India, Tsiko in the Philippines, Sawu in Indonesia, Chikoo in Malaysia, Ciku in Vietnam, Sapodilla or Rata-mi in Sri Lanka, Lamoot in Thailand, Níspero in Venezuela and Naseberry in the West Indies.
Uses
Sapodilla is widely grown for its edible fruit. Chicle, the latex extracted from the bark, is often used to form a chewing gum base.
When ripe, it is very sweet and has a gentle fragrance. If you have eaten well but not too wisely and your mouth and lips are sticky, slowly dissolve a square of chocolate in your mouth. The fat content neutralises the chicle. For lips, smear a little butter over them and wipe off with a tissue. While the fruit may be peeled and cut into pieces, it is probably better to halve it with a knife, then scoop flesh from the skin with a teaspoon. In Thailand it is presented halved and carved to resemble a flower, all with a few clever strokes of a small, sharp knife.